Low-carb tostadas with keto cheese shells are packed with protein, veggies, and fun toppings for a flavorful lunch or light dinner. Top crispy keto cheese shells with your favorite Mexican-inspired toppings like taco meat, lettuce, guacamole, salsa, sour cream, and cheese for a satisfying and nutritious meal.
Better yet, start the day with this delicious and refreshing Low-Carb Mexican Omelette.
Table of Contents (click to view)
Easy Keto Tostadas
Easy low carb tostadas are a delicious and healthy alternative to traditional tostadas, typically high in carbohydrates. These are as easy as making cheese mounds, baking them, then topping them with your favorite flavors for an easy and fresh meal. Serve these as an afternoon snack or a light meal like lunch.
If you love keto cheese taco shells, you will love these tasty tostada bites. Tostadas typically lay flat for an open-face presentation and are piled high with your favorite toppings. It gets messy, so grab that fork and knife if you want to stay proper.
Alternatively, you can serve these easy keto tostadas in a bowl. Add your toppings first, then break the cheesy low-carb tostada shell into pieces. Toss it all together and serve it as a salad with delicious flavors and textures.
Tostadas are an excellent recipe for using up leftover protein. So if you have that leftover roast chicken or shredded beef in the back of your fridge, pull it out and dress it up with some taco seasoning before adding it to the keto tostada shells.
Low-carb tostadas are an excellent option for those following a low-carb or keto diet. They provide a satisfying and tasty way to get your daily dose of healthy fats and proteins and enjoy Mexican cuisine in the process.
How to Make Keto-Friendly Tostadas
Grab the cheese for the keto tostada shells plus your favorite taco topppings and you’re on your way to a delicious and easy meal in under 15 minutes.
For the tostada tortilla shell:
- Shredded cheese – cheddar cheese or Mexican cheese blend work well and melt wonderfully for a tostada shell.
For the tostada toppings:
- Shredded lettuce – finely sliced iceberg is the most traditional but red or green cabbage tossed with a little salt and vinegar adds an amazing boost of flavor. Alternatively, you can finely slice romaine lettuce to replicate the same lettuce appeal.
- Cooked meat – leftover cooked chicken or ground beef work great; for best flavor add a dash of Mexican or taco seasoning blend. If making fresh meat, season the meat with a little bit of garlic powder, oregano, and salt.
- Salsa – fresh pico de gallo, salsa, or even diced tomatoes all work great to add wonderful fresh and zesty flavors.
- Guacamole – a simple homemade guacamole or tomatillo guacamole would be a delicious creamy addition but diced or sliced fresh avocado would work in a pinch.
- Sour cream – helps to balance out the spiciness of salsa or taco seasoning and adds lovely creamy texture.
- Queso fresco – a little bit of crumbled queso fresco, or fresh cheese, adds an excellent mildy salty taste and fun texture to tostadas.
- Cilantro – this zesty and refreshing herb makes a tasty garnish with no carbs.
- Lime – a squeeze of lime cuts through any of the rich textures, balancing everything out and giving a zesty fresh flavor.
If you’re looking for a great Mexican seasoning blend, my favorite online shop for fresh and flavorful herbs and spices is Mountain Rose Herbs. They have a great selection of organic seasonings that you can buy in bulk.
Substitutions and Variations
The great thing about this keto tostada shell recipe is that you can top it with your favorite Mexican-inspired toppings.
Love spicy chicken? Follow the recipe for tostadas de tinga with a rich flavorful sauce. But remember to use these cheese tortillas if you’re low-carb.
The low carb tostada shells have only one ingredient – the cheese. If you are on a keto diet or another diet that permits dairy, this recipe is for you. On the other hand, these keto tostada shells cannot be made dairy-free, therefore, this recipe is not compliant with Whole30 or true paleo.
However, aside from the low carb tostada shell, these tasty bites are totally customizable to best suit your diet and fit your lifestyle.
- Carnivore diet – stick exclusively to the cheese tortilla, meat (season it with salt), sour cream and cheese.
- GAPS diet – for the tostada shell, use cheddar cheese without any anti-caking agents; avoid sweeteners, gums, or fillers in taco seasoning, salsa, or other packaged foods. Use real whole foods for toppings like generous amounts of lettuce, diced tomatoes, guacamole or avocado, and homemade sour cream.
- Paleo diet – if following true paleo, the cheese would be prohibitive. However, if moderate amount of cheese is allowed, use grain-free toppings like meat with sugar-free seasoning, generous amounts of vegetables like lettuce, tomatoes, guacamole, cilantro, and lightly top with cheese.
- Low-carb and low-fat – Try the listed tostada toppings above over Cauliflower Tortillas instead of the keto tostadas. It’s a refreshing option when you want a change in variety of flavor and texture.
Follow these simple directions, and you can’t go wrong! This low carb tostada meal is an easy snack, lunch or dinner recipe that the whole family will love.
Step One: Make cheese mounds
Preheat the oven to 350 degrees F (177 degrees C).
Place the cheese in one quarter cup mounds on a baking sheet lined with parchment paper. Arrange so the cheese is flat in one single layer, approximately four inches in diameter.
Step Two: Bake
Bake the cheese mounds in the preheated oven for eight to12 minutes or until the center melts and the edges turn golden brown. But watch it so it doesn’t burn.
Remove from the oven and allow to cool for five minutes. The cheese will firm as it cools.
Step Three: Build
Serve tostada shells warm, topped with your favorite low-carb tostada toppings.
This is a great recipe to feature a line up of favorite Mexican-inspired toppings and let the family make their own tostadas.
If you have leftover protein like roast chicken or shredded meat, jazz it up with a little taco seasoning or a few pinches of garlic powder, oregano, and salt to really bring out those Mexican-inspired flavors.
If making meat from scratch, add the seasoning directly into the skillet as it cooks so the flavors can meld well.
Set out shredded cheese, diced tomatoes (or salsa), diced avocado (or guacamole), a bowl of sour cream, crumbled queso fresco, chopped cilantro, and don’t forget wedges of lime to bring all the flavors together.
Let everyone build their own tostadas and enjoy hands off family time.
There are two servings (of two loaded tostada shells) of this keto-friendly tostadas recipe.
Each serving contains:
- 624 calories
- 48 g protein
- 45 g fat
- 6 g total carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app of your choice to recalculate and reflect your changes.
Low-Carb Tostada FAQ
Corn tostadas are not keto-friendly because they are made from corn, which is high in carbohydrates. A single corn tostada typically has approximately eight to 15 grams of carbs, which is more than the recommended limit of carbohydrates allowed on the keto diet.
Blue corn tortillas are made from blue corn, which is still a type of corn and therefore contains carbohydrates. One blue corn tortilla has about 13 grams of carbohydrates, which is more than the recommended amount allowed per meal on the keto diet.
The best way to store tostadas so they don’t loose their crispiness and fresh flavor is to store them in an airtight container. But first, you must cool them completely so they don’t trap moisture. If tostadas are made with corn tortillas, store them at room temperature for up to two weeks. Keto tostadas have dairy, therefore, they are best eaten within a few days.
Low-carb tostada shells freeze beautifully if stored properly. To store them in the freezer, wrap each cooked and cooled shell individually in plastic wrap to prevent freezer burn and place them in an airtight container or freezer bag. Freeze up to three months for best flavor. Thaw overnight in the refrigerator. You may need to crisp it up in the oven as the freezing may alter the texture of the cheese.
Why not also try these heart tacos? Made with beef heart, they are nutrient-dense and great for any budget.
Keto Tostada Recipe
For the tostada tortilla shell:
- 1 cup shredded cheddar cheese or Mexican cheese blend
For the toppings:
- 1 cup iceberg lettuce shredded
- ½ pound cooked chicken or ground beef
- ½ cup tomato or salsa
- 1 whole avocado or guacamole
- ½ cup sour cream
- 2 ounces queso fresco crumbled
- 1 small lime juiced
- 1 tablespoon cilantro garnish
- Preheat the oven to 350 °F.
- Place the cheese in ¼ cup mounds on a baking sheet lined with parchment paper. Arrange so the cheese is flat in one single layer, approximately 4 inches in diameter.1 cup shredded cheddar cheese
- Bake in the preheated oven for 8-12 minutes until the center melts and the edges turn golden brown (but don’t burn!).
- Remove from the oven and let cool for 5 minutes. The cheese will firm as it cools.
- Serve warm, topped with all your favorite low-carb tostada toppings.1 cup iceberg lettuce, ½ pound cooked chicken, ½ cup tomato, 1 whole avocado, ½ cup sour cream, 2 ounces queso fresco, 1 small lime, 1 tablespoon cilantro
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.